Lemony prawn & pea risotto
Stirring can be strangely soothing, as you’ll find when preparing this summery seafood risotto
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Prep:10 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 442
-
fat 10g
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saturates 2g
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carbs 69g
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sugars 5g
-
fibre 5g
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protein 21g
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salt 4.4g
Ingredients
- 400g bag raw prawns, in their shells, defrosted if frozen
- 3 tbsp olive oil
- 1 red chilli, deseeded, half sliced and half finely chopped
- 1½ l fish stock
- 1 onion, chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 200g frozen peas
- zest and juice 1 lemon
Method
Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
